NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"The only way to make a man trustworthy is to trust him." ~ Henry Stimson
It looks like a string of beautiful days are upon us…ENJOY!
RECIPE OF THE WEEK
This week's Bon Appetit lemon mousse recipe is one that has been in my file since 1999…it was about time I made it last week! The recipe calls for it to be prepared ahead and served in individual dessert bowls. I didn't have room to keep them refrigerated in individual bowls so prepared it ahead in a big bowl. It didn't look as pretty, but it still tasted mighty good…fresh spring taste.
LEMON MOUSSE WITH FRESH BERRIES
- 1 cup plus 1 tablespoon sugar
- 3/4 cup fresh lemon juice
- 6 large egg yolks
- 2 large eggs
- 1 1/2 tablespoons grated lemon peel
- 1 12-ounce basket strawberries, hulled and halved or quartered
- 1 6-ounce basket fresh blueberries
- 1 6-ounce basket fresh raspberries
- 1 6-ounce basket fresh blackberries
- 2 cups chilled whipping cream
- whole strawberries and fresh mint sprigs for garnish
Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl or top pan of double boiler. Set over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160 degrees F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
Toss strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
Using electric mixer, beat 1 1/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Divide berry mixture among 8 dessert bowls or wine glasses. Spoon lemon mousse over berries. Cover and refrigerate up to a day ahead.
Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts and garnish with whole strawberries and mint sprigs.